WO2017080490A1 - 一种口含型无烟气烟草制品及其制备方法 - Google Patents
一种口含型无烟气烟草制品及其制备方法 Download PDFInfo
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- WO2017080490A1 WO2017080490A1 PCT/CN2016/105327 CN2016105327W WO2017080490A1 WO 2017080490 A1 WO2017080490 A1 WO 2017080490A1 CN 2016105327 W CN2016105327 W CN 2016105327W WO 2017080490 A1 WO2017080490 A1 WO 2017080490A1
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- tobacco
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- oil
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
Definitions
- the invention relates to the field of tobacco, in particular to a mouth-containing smokeless tobacco product and a preparation method thereof.
- Smokeless tobacco products do not produce tobacco burning process, do not produce harmful cracking products, smokeless gas, can be used in public places, and are an important form of low-environment environmentally friendly new tobacco products.
- commercialized mouth-containing smokeless tobacco products are mainly sold in Europe and the United States.
- the style and taste of the products are mainly developed and designed for the consumers in these regions.
- Domestic consumers still have no oral smokeless tobacco products.
- Consumption habits The mouth-containing smokeless tobacco product is generally used in the form of tobacco powder in the oral cavity, and the components such as nicotine in the tobacco are dissolved and absorbed through the mucous membrane, the foreign product is more irritating, and the mouthfeel is less comfortable, and is not suitable.
- domestic consumers' taste habits the water content of foreign products is generally 50%. Therefore, the development of low-irritation and high-comfort oral-type smokeless tobacco products is an important direction for the development of new domestic tobacco products, which has positive significance for cultivating the consumer market of smokeless tobacco products.
- a first object of the present invention is to provide a mouth-containing type of smokeless tobacco product.
- An oral type smokeless tobacco product the raw material of which comprises the following components by weight:
- the mouth-containing type of smokeless tobacco product the raw material of which comprises the following components by weight:
- the powdered tobacco material is selected from the group consisting of flue-cured tobacco, sun-cured tobacco, air-cured tobacco, burley tobacco, oriental tobacco, and yellow tobacco, and specifically, tobacco leaves, flowers, stems, seeds, etc. may be used. Part.
- the tobacco material is air-cured
- the sun-cured tobacco is selected from the group consisting of one or more of sun-cured tobacco and sun-cured tobacco and other local sun-cured tobacco
- the air-cured tobacco is selected from the group consisting of Maryland smoke and cigar smoke.
- a combination of one or more of the other local air-cured cigarettes is selected from the group consisting of the sun-cured tobacco and sun-cured tobacco and other local sun-cured tobacco.
- the tobacco material is a sun-cured tobacco produced in Guizhou, or a combination of the sun-cured tobacco and other tobacco, such as a combination of Guizhou red sun smoke and Guizhou sun-cured tobacco.
- the other tobacco is preferably yellowed tobacco or flue-cured tobacco.
- the tobacco raw material is pretreated before being made into the powdered tobacco raw material, and the pretreatment includes the aging treatment, the water washing treatment, and the Immersion treatment, aging treatment, a specific operation of the pretreatment: natural fermentation and aging of the tobacco raw material after stalking for 0.5-1 years; then immersing it in deionized water at 30-90 ° C for 1 to 60 minutes After dehydration and drying, the immersion liquid is sprayed into the tobacco raw material, and immersed for 1-24 hours; the immersed tobacco raw material is aged with water vapor of 80-140 ° C for 10 minutes to 2 hours, and then at 80-120 ° C.
- the steam curing step may be replaced by: immersing The post-tobacco material is aged in an oven/oven at 100-200 ° C for 5 minutes to 1 hour.
- a certain amount of 0.5-2% by weight of citric acid, citric acid ester or the like is added to the deionized water, and then the cleaning treatment is performed.
- the immersion liquid used for the immersion treatment is one or more of 1-3% sweetener, 0-1% alcohol, 0-0.5% salt, 0-5% flavoring agent by weight percentage Prepared by adding deionized water.
- the sweeteners used in the immersion liquid include sucrose, fructose, glucose (slurry), fructose syrup, sucrose, hydrogenated starch hydrolysate, corn syrup, maple syrup, honey, stevioside, mogroside, xylitol, Earth honey, lactitol, maltitol (pulp), sorbitol (pulp), mannose, D-mannitol, isomaltulose, isomalt, isomalto-oligosaccharide, erythritol, Ketosaccharide, raffinose, soy oligosaccharide, oligofructose, xylooligosaccharide, galactooligosaccharide, oligofructose, inulin oligosaccharide, lactose, protein sugar, licorice powder, glycyrrhizinate, African radix, acesulfame, neot
- the wines include Maotai Liquor, Xijiu, Langjiu, Lai Mao Liquor, Jinsha Huisha Liquor, Luzhou Laojiao, Wuliangye, Jiannanchun, Yanghe Daqu, Liquor, Jinmen Sorghum, Mouth Wine, Dongjiu, Xifeng Wine, Alcoholic
- One or more combinations of the wines are preferably one or more of Jinmen sorghum, Moutai, and alcohol.
- the flavoring agent includes powder or decoction of licorice, tribute, jasmine, rose, bitter, etc., preferably one or both of tartary buckwheat decoction and jasmine decoction.
- the taste modifier comprises 0.5-20 parts buffer, 0-2 parts tackifier, 0-10 parts juice, 1-15 parts plant particles, 0-3 parts plant extract, 0-3 parts rum liqueur.
- the buffering agent comprises sodium carbonate, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, sodium pyrophosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, calcium hydrogen phosphate, tripotassium phosphate, trisodium phosphate, polypyramid a combination of one or more of potassium phosphate, sodium citrate, potassium citrate, sodium gluconate, and diammonium hydrogen phosphate, more preferably one or both of sodium hydrogencarbonate and sodium carbonate;
- the tackifier comprises chitosan and its derivatives, chitooligosaccharides and derivatives thereof, sodium alginate, potassium alginate, ammonium alginate, propylene glycol alginate, sodium carboxymethyl starch, starch phosphate Sodium ester, maltodextrin, cyclodextrin, microcrystalline cellulose, sodium carboxymethyl cellulose, hydroxypropyl cellulose, methyl fiber
- the juice includes coconut milk, apple juice, apricot juice, banana juice, blackberry juice, blueberry juice, thorn juice, cherry juice, jujube juice, non-flower juice, sweet orange juice, peach juice, pear juice, plum juice, plum juice, a combination of one or more of grape juice and prune juice, further preferably coconut pulp;
- the plant extract includes sakura flower extract, blueberry extract, lilac bud, mogroside, hawthorn, hops, date, cocoa, ebony, fenugreek, green tea, black tea, coffee ⁇ , Chrysanthemum oil, nutmeg oil, bergamot oil, black currant net oil, buckwheat leaf oil, acacia net oil, ginger oil, jasmine oil, lavender oil, lemon oil, peppermint oil, menthol, sweet orange One or more of oil, neroli oil, clove leaf oil, basil oil, patchouli oil, marigold oil, bergamot oil, coffee oil, natural Kangke oil, white orchid oil, round grapefruit oil, and chrysanthemum oil a combination of the species, further preferably one or two of the sakura flower extract, the blueberry extract;
- the plant granules include coffee powder, coconut powder, bee pollen, licorice powder, star anise powder, bay laurel powder, fennel powder, cinnamon powder, green tea powder, cocoa powder, jujube powder, plum powder, lotus leaf powder, acacia powder
- a combination of one or more kinds is further preferably a combination of one or more of licorice powder, octagonal powder, coconut powder, and bee pollen; further, the bee pollen is broken pine pollen.
- the invention also provides a preparation method of the plant granules: drying the plant raw materials at 50-80 ° C for 0.5-5 hours, the water content is less than 5 wt%, pulverizing and sieving to obtain 200-3000 mesh plant granules.
- the cooling agent includes borneol, menthol, peppermint oil, Asian peppermint oil, Asian peppermint oil, pecan oil, natural menthol, N-p-phenylacetonitrile menthylcarboxamide, N-(2-(pyridine)
- a combination of one or more of 2-yl)ethyl) menthylcarboxamide and mentholactone is preferably one or both of borneol and menthol.
- the humectant comprises a combination of one or more of propylene glycol, glycerin, water-soluble plant polysaccharide, honey, polydextrose, maltitol pulp, sorbitol pulp, preferably one of glycerol and propylene glycol.
- propylene glycol glycerin
- water-soluble plant polysaccharide honey, polydextrose, maltitol pulp, sorbitol pulp, preferably one of glycerol and propylene glycol.
- honey honey
- polydextrose maltitol pulp
- sorbitol pulp preferably one of glycerol and propylene glycol.
- glycerol glycerol
- the sweeteners described in the buccal type smokeless tobacco product include sucrose, fructose, glucose (slurry), fructose syrup, sucrose, hydrogenated starch hydrolysate, corn syrup, maple syrup, honey, sweet Inulin, mogroside, xylitol, lactitol, maltitol (pulp), sorbitol (pulp), mannose, D-mannitol, isomaltulose, isomalt, low malt Glycan, erythritol, lactulose, raffinose, soy oligosaccharide, oligofructose, xylooligosaccharide, galactooligosaccharide, oligofructose, inulin oligosaccharide, lactose, protein sugar , licorice powder, glycyrrhizinate, African radix, acesulfame, neotame, aspart
- the best solution of the present invention is: a mouth-containing type of smokeless tobacco product, the raw material of which comprises the following components by weight:
- the powdered tobacco material is a combination of Guizhou sun-cured tobacco or Guizhou sun-cured tobacco and other tobacco; in the present invention, the other tobacco is preferably yellow-lighted tobacco or flue-cured tobacco.
- the sweetener is a combination of one or more of glucose powder, honey, mogroside, maltitol, stevioside, maple syrup;
- the taste modifier includes a buffer, a plant granule, a tackifier, a juice, a plant extract, a rum, and the like;
- the buffering agent comprises one or two of sodium hydrogencarbonate and sodium carbonate, the thickener is maltodextrin, the fruit juice is coconut milk, and the plant particles include licorice powder, star anise powder, coconut powder, a combination of one or more of bee pollen, the plant extract comprising one or both of a sakura extract, a blueberry extract;
- the bee pollen is broken pine pollen
- the taste modifier comprises 2-15 parts buffer, 0-2 parts tackifier, 0-10 parts Juice, 1-15 parts of plant granules, 0-3 parts of plant extracts, 0-3 parts of rum;
- the cooling agent is one or two of borneol and menthol
- the humectant is one or both of glycerol and propylene glycol.
- a second object of the present invention is to provide a method for preparing any of the above-mentioned oral type smokeless tobacco products, which comprises the following steps:
- the tobacco raw materials are naturally fermented and aged for 0.5-1 years after being stalked; then they are immersed in deionized water at 30-90 ° C, washed for 1-60 minutes, dehydrated and dried, and then sprayed with the immersion liquid.
- the tobacco raw material is immersed for 1 to 24 hours; the immersed tobacco raw material is aged with water vapor of 80-140 ° C for 10 minutes to 2 hours, and then dried at 80-120 ° C until the moisture content of the tobacco raw material is less than 5 wt%, or
- the tobacco raw material is aged in an oven/oven at 100-200 ° C for 5 minutes to 1 hour; finally, the matured tobacco raw material is pulverized and sieved to obtain 60-200 mesh tobacco powder;
- the mouth-containing smokeless tobacco product provided by the invention adopts drying tobacco as drying tobacco in Guizhou area as the main raw material, and undergoes special treatment such as aging, water washing, impregnation and ripening to adjust the nicotine content in the tobacco raw material. It reduces the irritating and bitter feeling of tobacco; the addition of a taste modifier to the formula of the mouth-containing smokeless tobacco product not only further modifies the bad taste brought by the tobacco raw materials, but also brings aroma to the product, and gives birth to the product.
- the comfort and taste experience of sweetness can effectively alleviate the problems of strong irritation and poor mouthfeel of the existing mouth-containing smokeless tobacco products, and is a novel type of mouth-containing smokeless tobacco product.
- the starting materials in the present invention are all selected from commercially available products.
- the parts by weight referred to in the following examples may be g, kg. Wait.
- a mouth-containing type of smokeless tobacco product comprising 50 parts of Guizhou sun-cured tobacco powder, 14 parts of glucose powder, 14.5 parts of deionized water, 7 parts of licorice powder, 0.5 parts of octagonal powder, and 12 parts of carbonic acid by weight.
- Sodium hydrogenate 2 parts of borneol.
- a mouth-containing type of smokeless tobacco product comprising 53 parts of Guizhou sun-cured tobacco powder, 16 parts of glucose powder, 6.5 parts of deionized water, 8 parts of licorice powder, 0.5 parts of octagonal powder, 13 parts of carbonic acid by weight Sodium hydrogenate, 3 parts of borneol.
- a mouth-containing type of smokeless tobacco product comprising 50 parts of Guizhou sun-cured tobacco powder, 10 parts of oriental tobacco powder, 3 parts of honey, 0.1 part of mogroside, 25 parts of deionized water, 5.4 parts of coconut by weight Pulp, 2 parts of licorice powder, 2.5 parts of sodium carbonate, 1 part of menthol, 1 part of glycerol.
- a mouth-containing type of smokeless tobacco product comprising 40 parts of Guizhou sun-cured tobacco powder, 5 parts of sun-dried tobacco powder, 8 parts of maltitol, 0.1 part of stevioside, 25 parts of deionized water, 12 parts of coconut by weight Powder, 1.2 parts of maltodextrin, 0.7 parts of sakura extract, 5 parts of sodium carbonate, 1 part of menthol, 2 parts of propylene glycol.
- a mouth-containing type of smokeless tobacco product comprising 55 parts of Guizhou sun-cured tobacco powder, 10 parts of flue-cured tobacco powder, 5 parts of maple syrup, 20 parts of deionized water, 5 parts of broken wall pine pollen, 1.5 parts by weight A portion of rum, 1 portion of blueberry extract, 1 part sodium carbonate, 0.5 part borneol, 1 part glycerol.
- the present invention provides a method for preparing a mouth-containing type smokeless tobacco product according to Embodiment 1, which comprises the following steps:
- (1) Treatment of tobacco raw materials After the leaves of Guizhou red sun-cured tobacco are stalked, they are naturally fermented and aged for one year; the tobacco raw materials are cleaned in deionized water at 50 ° C, dehydrated and loosened in a dehydrator; Add 1wt% earth honey and 0.5wt% ginseng sorghum to the water to prepare an impregnating solution, spray the immersion liquid evenly on the surface of the tobacco sheet, and immerse for 4 hours at 10 °C; use 110% of the immersed tobacco raw material. The steam at °C was aged for 30 minutes, dried in an oven at 100 ° C to a moisture content of less than 5%, and pulverized to obtain a powder having a particle size of 100-150 mesh.
- Star anise powder 12 parts sodium bicarbonate, 2 parts ice tablets are put into the mixer, mixed for 10 minutes until the material is even, and the water is equilibrated at 5 °C.
- the licorice powder and the octagonal powder have a particle size of 1,200 mesh.
- the present invention provides a method for preparing a mouth-containing smokeless tobacco product according to Embodiment 2, comprising the following steps:
- the present invention provides a method for preparing a mouth-containing type smokeless tobacco product according to Embodiment 3, comprising the following steps:
- the mixture was immersed for 5 hours at 5 ° C; the immersed tobacco material was treated in an oven at 120 ° C to a moisture content of less than 5%, and pulverized and sieved to obtain a powder having a particle size of 80-100 mesh.
- the present invention provides a method for preparing a mouth-containing smokeless tobacco product according to Embodiment 4, comprising the following steps:
- (1) Treatment of tobacco raw materials After drying the red tobacco and sun-cured tobacco leaves in Guizhou, the natural fermentation and aging are carried out for one year; the tobacco raw materials are immersed in deionized water at 60 ° C, washed for 5 minutes, dehydrated in a dehydrator, Loose; add 2wt% maple syrup and 1wt% jasmine decoction in deionized water to prepare an impregnating solution, spray the impregnating solution evenly on the surface of the tobacco sheet, and immerse it at 10 °C for 3 hours; the impregnated tobacco The raw materials were aged for 45 minutes using steam at 110 ° C, dried in an oven at 100 ° C to a moisture content of less than 5%, and pulverized to obtain a powder having a particle size of 100-120 mesh.
- the present invention provides a method for preparing a mouth-containing type smokeless tobacco product according to Embodiment 5, comprising the following steps:
- (1) Treatment of tobacco raw materials After the red sun-cured tobacco and flue-cured tobacco in Guizhou are stalked, the natural fermentation and aging are carried out for one year; the tobacco raw materials are immersed in deionized water at 90 ° C, washed for 5 minutes, dehydrated and loosened in a dehydrator Adding 2wt% fructose syrup, 1wt% alcohol syrup, 0.5wt% salt in deionized water to prepare an immersion liquid, uniformly spraying the immersion liquid on the surface of the tobacco sheet, immersing at 10 ° C for 2 hours; after immersing The tobacco raw material was aged for 60 minutes using steam at 110 ° C, dried in an oven at 110 ° C to a moisture content of less than 5%, and pulverized and sieved to obtain a powder having a particle size of 80-120 mesh.
- a mouth-containing smokeless tobacco product comprising, by weight, 50 parts of flue-cured tobacco powder, 7.5 parts of sun-cured tobacco powder, 14 parts of glucose powder, 14.5 parts of deionized water, 12 parts of sodium hydrogencarbonate, and 2 parts of borneol.
- the preparation method of the mouth-containing type smokeless tobacco product is:
- Treatment of tobacco raw materials After flue-cured tobacco and Guizhou red sun-cured tobacco leaves are stalked, natural fermentation and aging are carried out for one year; the tobacco raw materials are cleaned in deionized water at 50 ° C, dehydrated and loosened in a dehydrator; Add 1wt% earth honey and 0.5wt% sorghum to deionized water to prepare an impregnating solution, spray the impregnating solution evenly on the surface of the tobacco sheet, and treat it at 10 °C for 5 hours; use the impregnated tobacco raw material at 110 °C.
- the steam was aged for 30 minutes, dried in an oven at 100 ° C to a moisture content of less than 5%, and pulverized to obtain a powder having a particle size of 100-150 mesh.
- a mouth-containing smokeless tobacco product comprising, by weight, 40 parts of Guizhou sun-cured tobacco powder, 5 parts of sun-dried tobacco powder, 8 parts of maltitol, 0.1 part of stevioside, 35 parts of deionized water, 8 parts of carbonic acid Sodium, 1.5 parts of menthol, 2.4 parts of propylene glycol.
- the preparation method of the mouth-containing type smokeless tobacco product is:
- Treatment of tobacco raw materials After drying the red tobacco and sun-cured tobacco in Guizhou, the natural fermentation and aging are carried out for one year; the tobacco raw materials are dried in an oven at 100 ° C until the moisture is less than 5%, and the smashing is obtained.
- An oral smokeless tobacco product comprising, by weight, 54 parts of flue-cured tobacco powder, 20 parts of glucose powder, 18 parts of deionized water, and 8 parts of sodium hydrogencarbonate.
- the preparation method of the mouth-containing type smokeless tobacco product is:
- (1) Treatment of tobacco raw materials After the flue-cured tobacco leaves are stalked, it is naturally fermented and aged for one year; the tobacco raw materials are cleaned in deionized water at 50 ° C, dehydrated and loosened in a dehydrator; 5 wt added in deionized water % soil honey, 1wt% sorghum wine, formulated into an immersion liquid, the immersion liquid is evenly sprayed on the surface of the tobacco sheet, and treated at 10 ° C for 5 hours; the immersed tobacco raw material is aged for 30 minutes by using steam at 110 ° C for 30 minutes. It was dried in an oven at 120 ° C to a moisture content of less than 5%, and pulverized and sieved to obtain a powder having a particle size of 100 to 150 mesh.
- the sensory quality evaluation method has a total of nine evaluation indicators, including entrance taste, physiological strength, characteristic fragrance, tobacco aroma, irritation, comfort, release uniformity, release durability and oral aftertaste.
- the inlet mouth feel refers to the initial comprehensive feeling of the user's sense of smell, taste and touch after the smokeless tobacco product is placed in the mouth.
- the physiological strength refers to the physiological satisfaction felt by the user during use, that is, the strength.
- the characteristic fragrance refers to the amount and quality of the characteristic aroma felt by the user during use.
- the tobacco flavor refers to the amount and quality of the tobacco flavor that is felt by the user during use.
- the irritating sensation means that the user's mouth, nose, throat, esophagus and the like feel unpleasant feelings such as pungency and dryness during use.
- the comfort feeling refers to a pleasant feeling that the user feels the flavor coordination, the soft feeling, and the residue-free foreign body feeling during use.
- the release uniformity refers to the release stability of the fragrance, physiological strength, etc., which is perceived by the user over time during use.
- the release durability refers to the duration of the fragrance, physiological strength, and the like felt by the user during use.
- the oral aftertaste refers to a comprehensive feeling of smell, taste and touch remaining in the user's mouth after the use process.
- the sensory quality evaluation scoring rule uses a percentile scoring method.
- the percentage system scoring method refers to the degree of influence of sensory quality evaluation indicators on the sensory quality of smokeless tobacco products, and gives different weights to each sensory quality evaluation index, that is, different scores, and 9 sensory quality evaluation indicators are respectively according to 5
- the scores were scored on a 10, 10 or 20 scale, and the highest scores of the 9 sensory quality evaluation indicators were added as one percent.
- the scoring rules of the nine sensory quality evaluation indicators are as follows: the sensory quality evaluation index points For the six levels, the weights, scoring scales, and scoring intervals are shown in Table 1.
- the minimum scoring unit is 0.5 points.
- the sensory quality evaluation index weight refers to the highest score value that the sensory quality evaluation index can obtain in the sensory quality evaluation process.
- the sensory quality evaluation index refers to the score interval corresponding to the evaluation scale of the sensory quality evaluation index in the sensory quality evaluation process, wherein the higher score is included in the score, and the lower score is included. Not included in this segment score.
- the sensory quality evaluation index “stimulus feeling” is stronger, and the score is lower; the sensory quality evaluation index “inlet taste” and “mouth aftertaste” feel better, and the score is higher; the sensory quality evaluation index “physiological intensity” “Strong incense”, “tobacco incense”, “comfort”, “release uniformity”, “release persistence” feel stronger, the higher the score;
- the total score of the sensory quality evaluation is obtained by arithmetic summation of the scores of the sensory quality evaluation indicators of each item. The higher the total score, the better the sensory quality evaluation of the smokeless tobacco product.
- an evaluation team comprising 11 reviewers is provided.
- Samples of a batch of smokeless tobacco products to be evaluated are blindly marked with a 3-digit code (if the number of samples is greater than 999, the digital code can be upgraded to 4 digits, and so on), and the samples are randomly processed; The processed samples were sequentially evaluated for sensory quality. Before each sample was evaluated, each evaluation team was distributed to each of the evaluation team for a sensory quality evaluation record sheet for smokeless tobacco products, and sensory evaluation was performed on the smokeless tobacco products; The weights of the nine sensory quality evaluation indicators, the evaluation scale and the inter-divisional area, the evaluator should evaluate the sensory quality of each evaluation index, and record the evaluation results in the sensory evaluation record form, and then summarize all the sensory quality evaluations of the evaluation team. Go to the single sample sensory quality evaluation summary table, and carry out statistical processing of evaluation results; after completing the sensory quality evaluation of all samples in turn, the sensory quality evaluation of all samples is summarized into the batch sample sensory quality evaluation summary table.
- the calculation method of the single sensory quality evaluation index is: the lowest score and the highest score are removed from all the scores of the sensory quality evaluation indicators by the 11 evaluators participating in the sensory quality evaluation, and the remaining 9 scores are valid.
- the arithmetic mean of the score and the effective score is the score of the sensory quality evaluation index, and the result retains two decimal places;
- the tobacco raw material of the mouth-containing type of smokeless tobacco product of the present invention is mainly dried in the sun-cured tobacco such as Guizhou, and is subjected to special processes such as aging, washing, dipping, ripening, etc., and is added with flavor adjustment. It can reduce the bad taste and give the product a pleasant taste and taste. It has the characteristics of small irritating, comfortable mouthfeel, outstanding characteristic aroma and good aftertaste.
- the use of flue-cured tobacco as the main tobacco raw material, the tobacco raw material has not been subjected to water washing, impregnation, maturation and other processes, and the comparative example without adding a taste regulator or a cooling agent does not have the above characteristics. According to the evaluation of the use of smoking habits, the product is considered to have a beneficial effect on reducing the number of smoking and reducing the dependence of tobacco products.
- the present invention effectively overcomes various shortcomings in the prior art and has high industrial utilization value.
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Abstract
一种口含型无烟气烟草制品及其制备方法，其原料按重量份计，包括粉末状烟草原料40-80份，甜味剂1-30份，口味调节剂2-35份，清凉剂0.01-5份，保润剂0-3份，水5-30份。该口含型无烟气烟草制品，以贵州地区的晒红烟等晾晒烟为主要原料，并经过陈化、水洗、浸渍、熟化等特殊工艺处理，并加入口味调节剂，有效缓解现有口含型无烟气烟草制品的刺激性强、口感效果差等问题。
Description
本申请要求于2015年11月12日提交中国专利局、申请号为201510770004.2、发明名称为“一种口含型无烟气烟草制品及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
本发明涉及烟草领域，特别涉及一种口含型无烟气烟草制品及其制备方法。
世界范围内控烟运动不断推进，烟草控制法律法规日趋严格，卷烟销量逐年下滑，新型烟草制品成为重要的潜在市场。目前，无烟气烟草制品在新型烟草制品领域居主导地位，主要通过口含、含化、咀嚼烟草或烟草制品的方式向消费者提供生理满足感。目前，国外市场已经有口含型无烟气烟草制品上市。
无烟气烟草制品不发生烟草燃烧过程，不会产生有害裂解产物，无烟气产生，可以在公共场所使用，是低害环保型新型烟草制品的一种重要形式。目前，商品化的口含型无烟气烟草制品主要在欧美等地区销售，产品的风格和口味也主要针对这些地区消费人群开发和设计，国内消费者尚无口含型无烟气烟草制品的消费习惯。口含型无烟气烟草制品一般是以烟草粉末的形式在口腔中使用，烟草中的烟碱等成分溶出而通过黏膜吸收，国外产品的刺激性较大，并且口感舒适度较低，不适合国内消费者的口味习惯，国外产品的含水量一般在50％。因此，开发低刺激性、高舒适度的口含型无烟气烟草制品是国内新型烟草制品发展的一个重要方向，这对于培养无烟气烟草制品的消费市场具有积极意义。
发明内容
鉴于以上现有技术的缺点，本发明的第一个目的是提供一种口含型无烟气烟草制品。
为达到上述目的，具体采用如下的技术方案：
一种口含型无烟气烟草制品，其原料按重量份计，包括如下组分：
优选地，所述口含型无烟气烟草制品，其原料按重量份计，包括如下组分：
其中，所述粉末状烟草原料选自烤烟、晒烟、晾烟、白肋烟、香料烟、黄花烟中的一种或多种的组合，具体可使用烟草的叶、花、茎、种子等部位。
优选地，所述烟草原料为晾晒烟，所述晒烟选自晒红烟和晒黄烟及其他地方性晒烟中的一种或多种的组合，所述晾烟选自马里兰烟、雪茄烟及其他地方性晾烟中的一种或多种的组合。
进一步优选地，所述烟草原料为产自贵州地区的晒红烟，或者该晒红烟与其他烟草的组合，例如贵州晒红烟与贵州晒黄烟的组合。在本发明中，所述其他烟草优选为晒黄烟或烤烟。
为了进一步调节烟草原料中的烟碱含量，降低烟草的刺激性、苦涩感，在制成粉末状烟草原料之前，先对烟草原料进行预处理，所述预处理依次包括陈化处理、水洗处理、浸渍处理、熟化处理，所述预处理的一种具体操作为：将烟草原料去梗后自然发酵、陈化0.5-1年；然后将其浸入30-90℃去离子水中，清洗1-60分钟，脱水干燥后将浸渍液喷洒到烟草原料中，浸渍1-24小时；将浸渍处理后的烟草原料用80-140℃的水蒸气熟化10分钟-2小时，然后在80-120℃条件下下干燥至烟草原料水分含量小于5wt％；最后将熟化处理后的烟草原料粉碎后进行筛分，得60-200目的烟草粉末；在该种预处理中，水蒸气熟化步骤可以替代为：将浸渍处理后的烟草原料在100-200℃的烘箱/烤箱中熟化5分钟-1小时。
优选地，为了降低烟草原料中烟碱含量，先在去离子水中添加一定量的重量比0.5-2％的柠檬酸、柠檬酸酯等物质，然后再进行清洗处理。
其中，浸渍处理使用的浸渍液，按重量百分比计，是由1-3％甜味剂、0-1％酒类、0-0.5％食盐、0-5％香味剂中的一种或多种加入去离子水中配制而成的。
所述浸渍液使用的甜味剂包括蔗糖、果糖、葡萄糖(浆)、果葡糖浆、饴糖、氢化淀粉水解物、玉米糖浆、枫树糖浆、蜂蜜、甜菊糖苷、罗汉果甜苷、木糖醇、土蜂蜜、乳糖醇、麦芽糖醇(浆)、山梨糖醇(浆)、甘露糖、D-甘露糖醇、异麦芽酮糖、异麦芽酮糖醇、异麦芽低聚糖、赤藓糖醇、乳酮糖、棉子糖、大豆低聚糖、低聚乳果糖、低聚木糖、低聚半乳糖、低聚果糖、菊粉低聚糖、乳糖、蛋白糖、甘草粉、甘草酸盐、非洲竹竽甜素、安赛蜜、纽甜、阿斯巴甜、糖精钠、甜蜜素、环己基氨基磺酸钙、三氯蔗糖、阿力甜、蔗糖素、甘草甜素、新橙皮苷二氢查尔酮、仙茅甜蛋白、神秘果甜蛋白、薯芋防己甜素、双甜、L-阿拉伯糖、非洲竹竽甜素、纽甜中的一种或多种的组合，优选为土蜂蜜、玉米糖浆、枫树糖浆、果葡糖浆中的一种或几种。
所述酒类包括茅台酒、习酒、郎酒、赖茅酒、金沙回沙酒、泸州老窖、五粮液、剑南春、洋河大曲、汾酒、金门高粱酒、口子窖酒、董酒、西凤酒、酒鬼酒中一种或多种的组合，优选为金门高粱酒、茅台酒、汾酒中的一种或几种。
所述香味剂包括甘草、贡菊、茉莉花、玫瑰花、苦荞等粉末或水煎液，优选为苦荞水煎液、茉莉花水煎液中的一种或两种。
其中，所述口味调节剂包括0.5-20份缓冲剂、0-2份增粘剂、0-10份果汁、1-15份植物颗粒、0-3份植物提取物、0-3份朗姆酒。
优选地，所述缓冲剂包括碳酸钠、碳酸钾、碳酸氢钠、碳酸氢钾、焦磷酸钠、磷酸氢二钾、磷酸氢二钠、磷酸氢钙、磷酸三钾、磷酸三钠、聚偏磷酸钾、柠檬酸钠、柠檬酸钾、葡萄糖酸钠、磷酸氢二铵中的一种或多种的组合，进一步优选为碳酸氢钠、碳酸钠中的一种或两种；
优选地，所述增粘剂包括壳聚糖及其衍生物、壳寡糖及其衍生物、海藻酸钠、海藻酸钾、海藻酸铵、海藻酸丙二醇酯、羧甲基淀粉钠、淀粉磷酸酯钠、麦芽糊精、环糊精、微晶纤维素、羧甲基纤维素钠、羟丙基纤维素、甲基纤维
素、乙基纤维素、羟丙甲基纤维素、明胶、阿拉伯胶、甲壳素、果胶、海萝胶、黄原胶、桃胶、可溶性大豆多糖、普鲁兰多糖中的一种或多种的组合，进一步优选为麦芽糊精；
所述果汁包括椰子浆、苹果汁、杏汁、香蕉汁、黑莓汁、蓝莓汁、刺梨汁、樱桃汁、枣汁、无花果汁、甜橙汁、桃子汁、梨子汁、李子汁、梅子汁、葡萄汁、西梅汁中的一种或多种的组合，进一步优选为椰子浆；
所述植物提取物包括金樱子提取物、蓝莓提取物、丁香花蕾酊、罗汉果酊、山楂酊、酒花酊、枣子酊、可可酊、乌梅酊、葫芦巴酊、绿茶酊、红茶酊、咖啡酊、杭白菊油、肉豆蔻油、香柠檬油、黑醋栗净油、布枯叶油、金合欢净油、姜油、茉莉净油、薰衣草油、柠檬油、薄荷油、薄荷脑、甜橙油、橙花油、丁香叶油、罗勒油、广藿香油、万寿菊油、佛手油、咖啡油、天然康酿克油、白兰花油、圆柚油、杭白菊油中的一种或多种的组合，进一步优选为金樱子提取物、蓝莓提取物中的一种或两种；
所述植物颗粒包括咖啡粉、椰子粉、蜂花粉、甘草粉、八角粉、月桂粉、茴香粉、桂皮粉、绿茶粉、可可粉、红枣粉、梅子粉、荷叶粉、金合欢粉中的一种或多种的组合，进一步优选为甘草粉、八角粉、椰子粉、蜂花粉中的一种或多种的组合；更进一步的，所述蜂花粉为破壁松花粉。
本发明同时提供所述植物颗粒的一种制备方法：将植物原料在50-80℃条件下干燥0.5-5小时，含水率小于5wt％，粉碎、筛分得到200-3000目植物颗粒。
所述清凉剂包括冰片、薄荷醇、椒样薄荷油、亚洲薄荷油、亚洲薄荷素油、胡薄荷油、天然薄荷脑、N-对苯乙腈基薄荷烷基甲酰胺、N-(2-(吡啶-2-基)乙基)薄荷烷基甲酰胺、薄荷内酯中一种或多种的组合，优选为冰片、薄荷醇中的一种或两种。
所述保润剂包括丙二醇、丙三醇、水溶性植物多糖、蜂蜜、聚葡萄糖、麦芽糖醇浆、山梨糖醇浆中的一种或多种的组合，优选为丙三醇、丙二醇中的一种或两种。
所述口含型无烟气烟草制品中所述的甜味剂包括蔗糖、果糖、葡萄糖(浆)、果葡糖浆、饴糖、氢化淀粉水解物、玉米糖浆、枫树糖浆、蜂蜜、甜
菊糖苷、罗汉果甜苷、木糖醇、乳糖醇、麦芽糖醇(浆)、山梨糖醇(浆)、甘露糖、D-甘露糖醇、异麦芽酮糖、异麦芽酮糖醇、异麦芽低聚糖、赤藓糖醇、乳酮糖、棉子糖、大豆低聚糖、低聚乳果糖、低聚木糖、低聚半乳糖、低聚果糖、菊粉低聚糖、乳糖、蛋白糖、甘草粉、甘草酸盐、非洲竹竽甜素、安赛蜜、纽甜、阿斯巴甜、糖精钠、甜蜜素、环己基氨基磺酸钙、三氯蔗糖、阿力甜、蔗糖素、甘草甜素、新橙皮苷二氢查尔酮、仙茅甜蛋白、神秘果甜蛋白、薯芋防己甜素、双甜、L-阿拉伯糖、非洲竹竽甜素、纽甜中的一种或多种的组合；优选为葡萄糖粉、蜂蜜、罗汉果甜苷、麦芽糖醇、甜菊糖苷、枫树糖浆中的一种或多种的组合。
本发明最佳的方案为：一种口含型无烟气烟草制品，其原料按重量份计，包括如下组分：
所述粉末状烟草原料为贵州晒红烟或贵州晒红烟与其他烟草的组合；在本发明中，所述其他烟草优选为晒黄烟或烤烟。
所述甜味剂为葡萄糖粉、蜂蜜、罗汉果甜苷、麦芽糖醇、甜菊糖苷、枫树糖浆中的一种或多种的组合；
所述口味调节剂包括缓冲剂、植物颗粒、增粘剂、果汁、植物提取物、朗姆酒等；
所述缓冲剂包括碳酸氢钠、碳酸钠中的一种或两种，所述增粘剂为麦芽糊精，所述果汁为椰子浆，所述植物颗粒包括甘草粉、八角粉、椰子粉、蜂花粉中的一种或多种的组合，所述植物提取物包括金樱子提取物、蓝莓提取物中的一种或两种；
优选地，所述蜂花粉为破壁松花粉；
优选地，所述口味调节剂中包括2-15份缓冲剂、0-2份增粘剂、0-10份
果汁、1-15份植物颗粒、0-3份植物提取物、0-3份朗姆酒；
所述清凉剂为冰片、薄荷醇中的一种或两种；
所述保润剂为丙三醇、丙二醇中的一种或两种。
本发明的第二个目的是提供上述任一种口含型无烟气烟草制品的制备方法，具体包括如下步骤：
(1)将烟草原料粉碎，筛分为60-200目的烟草粉末，将烟草粉末、甜味剂、口味调节剂、清凉剂、保润剂、水混合在一起，混合均匀；
(2)将混合均匀的物料造粒成粒径为0.5-2mm颗粒后，按照每袋0.1-1g的规格包装，灭菌处理后二次包装即得。
所述制备方法的一种优选方案包括如下步骤：
(1)烟草原料预处理：将烟草原料去梗后自然发酵、陈化0.5-1年；然后将其浸入30-90℃去离子水中，清洗1-60分钟，脱水干燥后将浸渍液喷洒到烟草原料中，浸渍1-24小时；将浸渍处理后的烟草原料用80-140℃的水蒸气熟化10分钟-2小时，然后在80-120℃下干燥至烟草原料水分含量小于5wt％，或者将烟草原料在100-200℃的烘箱/烤箱中熟化5分钟-1小时；最后将熟化处理后的烟草原料粉碎后进行筛分，得60-200目的烟草粉末；
(2)配料：将烟草粉末、甜味剂、口味调节剂、清凉剂、保润剂、水按照配方加入混料机中，搅拌5-30分钟至混合均匀；
(3)包装：将配制好的物料进行造粒后，利用透水性材料按照每袋0.1-1g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
本发明提供的口含型无烟气烟草制品，以贵州地区的晒红烟等晾晒烟为主要原料，并经过陈化、水洗、浸渍、熟化等特殊处理，调节了烟草原料中的烟碱含量，降低了烟草的刺激性、苦涩感；口含型无烟气烟草制品配方中加入口味调节剂，不仅可以进一步修饰烟草原料带来的不良口感，同时也给产品带来了芳香馥郁、生津回甜等舒适性口感体验，有效缓解现有口含型无烟气烟草制品的刺激性强、口感效果差等问题，是一种新型的口含型无烟气烟草制品。
以下实施例用于说明本发明，但不用来限制本发明的范围。如无特殊说明，本发明中的原料均选自市售产品。以下实施例中涉及到的重量份可以为g，kg
等。
实施例1
一种口含型无烟气烟草制品，按重量份计，包括50份贵州晒红烟烟草粉末、14份葡萄糖粉、14.5份去离子水、7份甘草粉、0.5份八角粉、12份碳酸氢钠、2份冰片。
实施例2
一种口含型无烟气烟草制品，按重量份计，包括53份贵州晒红烟烟草粉末、16份葡萄糖粉、6.5份去离子水、8份甘草粉、0.5份八角粉、13份碳酸氢钠、3份冰片。
实施例3
一种口含型无烟气烟草制品，按重量份计，包括50份贵州晒红烟粉末、10份香料烟粉末、3份蜂蜜、0.1份罗汉果甜苷、25份去离子水、5.4份椰子浆、2份甘草粉、2.5份碳酸钠、1份薄荷醇、1份丙三醇。
实施例4
一种口含型无烟气烟草制品，按重量份计，包括40份贵州晒红烟粉末、5份晒黄烟粉末、8份麦芽糖醇、0.1份甜菊糖苷、25份去离子水、12份椰子粉、1.2份麦芽糊精、0.7份金樱子提取物、5份碳酸钠、1份薄荷醇、2份丙二醇。
实施例5
一种口含型无烟气烟草制品，按重量份计，包括55份贵州晒红烟粉末、10份烤烟粉末、5份枫树糖浆、20份去离子水、5份破壁松花粉、1.5份朗姆酒、1份蓝莓提取物、1份碳酸钠、0.5份冰片、1份丙三醇。
实施例6
本实施例提供实施例1所述的口含型无烟气烟草制品的制备方法为，包括如下步骤：
(1)烟草原料处理：将贵州晒红烟打叶去梗后，进行自然发酵、陈化一年；在50℃去离子水中将烟草原料清洗干净，在脱水机中脱水、松散；在去离子水中加入1wt％土蜂蜜、0.5wt％金门高粱酒，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在10℃条件下浸渍4小时；将浸渍处理后的烟草原料利用110
℃的蒸汽进行熟化处理30分钟，在100℃烘箱中干燥至水分含量为小于5％，粉碎筛分得到粒度为100-150目的粉末。
(2)配料：将50份烟草粉末、14份葡萄糖粉、14.5份去离子水、7份甘草粉、0.5份
八角粉、12份碳酸氢钠、2份冰片投入混料机，混合10分钟至物料均匀，在5℃条件下平衡水
分24小时。其中，甘草粉、八角粉的粒度为1200目。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.3g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
实施例7
本实施例提供实施例2所述口含型无烟气烟草制品的制备方法，包括如下步骤：
(1)烟草原料处理：将贵州晒红烟打叶去梗后，进行自然发酵、陈化一年；将烟草原料浸入含有1wt％柠檬酸的50℃去离子水中，清洗10分钟，在脱水机中脱水、松散；在去离子水中加入2wt％土蜂蜜、1wt％茅台酒，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在10℃条件下浸渍2小时；将浸渍处理后的烟草原料利用110℃的蒸汽进行熟化处理60分钟，在120℃烘箱中干燥至水分含量小于5％，粉碎筛分得到粒度为100-150目的粉末。
(2)配料：将53份烟草粉末、16份葡萄糖粉、6.5份去离子水、8份甘草粉、0.5份八角粉、13份碳酸氢钠、3份冰片投入混料机，混合20分钟至物料均匀，在10℃条件下平衡水分10小时。其中，甘草粉、八角粉的粒度为1200目。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.3g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
实施例8
本实施例提供实施例3所述口含型无烟气烟草制品的制备方法，包括如下步骤：
(1)烟草原料处理：将贵州晒红烟打叶去梗后，进行自然发酵、陈化一年；将晒红烟浸入80℃去离子水中，清洗10分钟，在脱水机中脱水、松散；将晒红烟和香料烟按照5：1的比例掺配，在去离子水中加入2wt％玉米糖浆、5wt％苦荞水煎液，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在5℃条件下浸渍5小时；将浸渍处理后的烟草原料在120℃的烤箱中处理至水分含量小于5％，粉碎筛分得到粒度为80-100目的粉末。
(2)配料：将60份烟草粉末、3份蜂蜜、0.1份罗汉果甜苷、25份去离子水、5.4份椰子浆、2份甘草粉、2.5份碳酸钠、1份薄荷醇、1份丙三醇投入混料机，混合15分钟至物料均匀，在5-8℃条件下平衡水分4小时。其中，甘草粉的粒度为1200目。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.3g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
实施例9
本实施例提供实施例4所述口含型无烟气烟草制品的制备方法，包括如下步骤：
(1)烟草原料处理：将贵州晒红烟、晒黄烟打叶去梗后，进行自然发酵、陈化一年；将烟草原料浸入60℃去离子水中，清洗5分钟，在脱水机中脱水、松散；在去离子水中加入2wt％枫树糖浆、1wt％茉莉花水煎剂，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在10℃条件下浸渍3小时；将浸渍处理后的烟草原料利用110℃的蒸汽进行熟化处理45分钟，在100℃的烘箱中干燥至水分小于5％，粉碎筛分得到粒度为100-120目的粉末。
(2)配料：将40份贵州晒红烟粉末、5份晒黄烟粉末、8份麦芽糖醇、0.1份甜菊糖苷、25份去离子水、12份椰子粉、1.2份麦芽糊精、0.7份金樱子提取物、5份碳酸钠、1份薄荷醇、2份丙二醇投入混料机，混合10分钟至物料均匀，在5-8℃条件下平衡水分30小时。其中，椰子粉的粒度为2000目。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.5g的规格包装，灭菌处理后利用铝塑复合
膜进行二次密封包装即得。
实施例10
本实施例提供实施例5所述口含型无烟气烟草制品的制备方法，包括如下步骤：
(1)烟草原料处理：将贵州晒红烟、烤烟打叶去梗后，进行自然发酵、陈化一年；将烟草原料浸入90℃去离子水中，清洗5分钟，在脱水机中脱水、松散；在去离子水中加入2wt％果葡糖浆、1wt％汾酒、0.5wt％食盐，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在10℃条件下浸渍2小时；将浸渍处理后的烟草原料利用110℃的蒸汽进行熟化处理60分钟，在110℃烘箱中干燥至水分含量为小于5％，粉碎筛分得到粒度为80-120目的粉末。
(2)配料：将55份贵州晒红烟粉末、10份烤烟粉末、5份枫树糖浆、20份去离子水、5份破壁松花粉、1.5份朗姆酒、1份蓝莓提取物、1份碳酸钠、0.5份冰片、1份丙三醇投入混料机，混合5分钟至物料均匀，在5-8℃条件下平衡水分24小时。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.5g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
对比例1
一种口含型无烟气烟草制品，按重量份计，包括50份烤烟粉末、7.5份晒红烟粉末、14份葡萄糖粉、14.5份去离子水、12份碳酸氢钠、2份冰片。
该口含型无烟气烟草制品的制备方法为：
(1)烟草原料处理：将烤烟、贵州晒红烟打叶去梗后，进行自然发酵、陈化一年；在50℃去离子水中将烟草原料清洗干净，在脱水机中脱水、松散；在去离子水中加入1wt％土蜂蜜、0.5wt％高粱酒，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在10℃条件下处理5小时；将浸渍处理后的烟草原料利用110℃的蒸汽进行熟化处理30分钟，在100℃烘箱中干燥至水分含量为小于5％，粉碎筛分得到粒度为100-150目的粉末。
(2)配料：将50份烤烟粉末、7.5份晒红烟粉末、14份葡萄糖粉、14.5份去离子水、12份碳酸氢钠、2份冰片投入混料机，混合10分钟至物料均匀，
在5-8℃条件下平衡水分10小时。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.3g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
对比例2
一种口含型无烟气烟草制品，按重量份计，包括40份贵州晒红烟粉末、5份晒黄烟粉末、8份麦芽糖醇、0.1份甜菊糖苷、35份去离子水、8份碳酸钠、1.5份薄荷醇、2.4份丙二醇。
该口含型无烟气烟草制品的制备方法为：
(1)烟草原料处理：将贵州晒红烟、晒黄烟打叶去梗后，进行自然发酵、陈化一年；将烟草原料在100℃的烘箱中干燥至水分小于5％，粉碎筛分得到粒度为100-120目的粉末。
(2)配料：将40份贵州晒红烟粉末、5份晒黄烟粉末、8份麦芽糖醇、0.1份甜菊糖苷、35份去离子水、8份碳酸钠、1.5份薄荷醇、2.4份丙二醇投入混料机，混合5-30分钟至物料均匀，在5-8℃条件下平衡水分10小时。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.5g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
对比例3
一种口含型无烟气烟草制品，按重量份计，包括54份烤烟粉末、20份葡萄糖粉、18份去离子水、8份碳酸氢钠。
该口含型无烟气烟草制品的制备方法为：
(1)烟草原料处理：将烤烟打叶去梗后，进行自然发酵、陈化一年；在50℃去离子水中将烟草原料清洗干净，在脱水机中脱水、松散；在去离子水中加入5wt％土蜂蜜、1wt％高粱酒，配制成浸渍液，将浸渍液均匀喷洒在烟片表面，在10℃条件下处理5小时；将浸渍处理后的烟草原料利用110℃的蒸汽进行熟化处理30分钟，在120℃烘箱中干燥至水分含量为小于5％，粉碎筛分得到粒度为100-150目的粉末。
(2)配料：将54份烤烟粉末、20份葡萄糖粉、18份去离子水、8份碳
酸氢钠投入混料机，混合15分钟至物料均匀，在5-8℃条件下平衡水分20小时。
(3)包装：将配制好的物料进行造粒后，在袋状口含型无烟气烟草制品包装机上利用透水性材料按照每袋0.3g的规格包装，灭菌处理后利用铝塑复合膜进行二次密封包装即得。
感官质量评价
将实施例1-5的组分按照实施例6-10的方法制备得到的口含型无烟气烟草制品，以及对比例1-3所制备的口含型无烟气烟草制品进行感官评价测试，感官质量评价方法，具体如下：
(1)感官质量评价指标
该感官质量评价方法共设置9项评价指标，包括入口口感、生理强度、特征香、烟草香、刺激感、舒适感、释放均匀性、释放持久性和口腔余味。所述入口口感是指无烟气烟草制品放入口腔后，使用者的嗅觉、味觉和触觉等初始综合感受。所述生理强度是指在使用过程中，使用者所感受到的生理满足感，即劲头。所述特征香是指在使用过程中，使用者所感受到的特征香气的量和质。所述烟草香是指在使用过程中，使用者所感受到的烟草本香的量和质。所述刺激感是指在使用过程中，使用者口腔、鼻腔、咽喉、食道等部位所感受到辛辣、干燥等不舒适感受。所述舒适感是指在使用过程中，使用者所感受到香味协调性、柔润感、无残渣异物感等愉悦性感受。所述释放均匀性是指在使用过程中，使用者所感受到香味、生理强度等随时间的释放稳定性。所述释放持久性是指在使用过程中，使用者所感受到香味、生理强度等持续时间长短。所述口腔余味是指在使用过程后，使用者口腔所残余的嗅觉、味觉和触觉的综合感受。
(2)感官质量评价计分规则
所述感官质量评价计分规则采用百分制评分法。所述百分制评分法是指依据各项感官质量评价指标对无烟气烟草制品感官质量的影响程度，赋予各个感官质量评价指标不同的权重，即不同分值，9个感官质量评价指标分别按5分、10分或20分制进行评分，并且9个感官质量评价指标的最高评分值加和为一百分。
所述9项感官质量评价指标的计分规则如下：所述感官质量评价指标分
为6个等级，各项所占权重、评分标度及评分区间如表1所示，最小计分单位为0.5分。
所述感官质量评价指标权重是指该项感官质量评价指标在感官质量评价过程中所能得到的最高评分值。所述感官质量评价指标计分区间是指该项感官质量评价指标在感官质量评价过程中某一评价标度所对应的分值区间，其中较高分包含在该段计分中，较低分不包含在该段计分中。
所述感官质量评价指标“刺激感”感受越强，得分越低；所述感官质量评价指标“入口口感”、“口腔余味”感受越好，得分越高；所述感官质量评价指标“生理强度”、“特征香”、“烟草香”、“舒适感”、“释放均匀性”、“释放持久性”感受越强，得分越高；
所述感官质量评价总分由各分项感官质量评价指标得分的算术加和得到。总分得分越高，则表示该款无烟气烟草制品的感官质量评价效果越好。
表1 无烟气烟草制品感官质量评价计分规则
(3)感官质量评价实施方法
a、评价员设置
优选地，设置包含11位评价员的评价团队。
b、评价实施过程
将待评价的一批无烟气烟草制品样品以3位数字代码进行盲标(若样品数大于999，则可将数字代码升级为4位，依此类推)，并将样品顺序随机处理；依照处理后的样品顺序进行感官质量评价，每个样品开始评价前，分发给评价团队每人一份无烟气烟草制品感官质量评价记录表，对无烟气烟草制品进行感官评价；依据表1中9个感官质量评价指标的权重、评价标度及计分区间，评价员应对各项评价指标进行感官质量评价，并在感官评价记录表中记录评价结果，然后将评价团队的所有感官质量评价汇总到单样品感官质量评价汇总表中，并进行评价结果统计处理；依次完成所有样品的感官质量评价后，将所有样品的感官质量评价汇总到批样品感官质量评价汇总表中。
c、评价结果统计分析
优选地，单项感官质量评价指标得分的计算方法是：在11个参加感官质量评价的评价员对该项感官质量评价指标的所有评分中去掉一个最低分及一个最高分，剩余9个评分为有效得分，有效得分的算术平均值即为该项感官质量评价指标得分，结果保留两位小数；
各单项感官质量评价指标得分的算术平均值加和即为无烟气烟草制品的感官质量评价总分，结果保留两位小数。总分分值越高，则表示该款无烟气烟草制品的感官评价效果越好。具体结果如表2所示：
表2 口含型无烟气烟草制品的感官质量评价统计表
由表2发现，本发明的口含型无烟气烟草制品烟草原料以贵州地区的晒红烟等晾晒烟为主，并经过陈化、水洗、浸渍、熟化等特殊工艺处理，并加入口味调节剂，减少不良口感，赋予产品芳香馥郁、生津回甜等舒适性口感体验，具有刺激性小、口感舒适、特征香气突出、余味好等特点。使用烤烟为主要烟草原料，烟草原料没有经过水洗、浸渍、熟化等工艺处理，没有添加口味调节剂或清凉剂的对比例不具有上述特点。经有吸烟习惯人士使用评价，认为该产品对于减少吸烟次数，降低烟草制品依赖性具有有益作用。
综上所述，本发明有效克服了现有技术中的种种缺点而具高度产业利用价值。
上述实施例仅例示性说明本发明的原理及其功效，而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下，对上述实施例进行修饰或改变。因此，举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变，仍应由本发明的权利要求所涵盖。
Claims (10)
- 一种口含型无烟气烟草制品，其特征在于，其原料按重量份计，包括如下组分：
- 根据权利要求1所述的口含型无烟气烟草制品，其特征在于，所述粉末状烟草原料为烤烟、晒烟、晾烟、白肋烟、香料烟、黄花烟中的一种或多种的组合，优选为贵州晒红烟或贵州晒红烟与其他烟草的组合。
- 根据权利要求1或2所述的口含型无烟气烟草制品，其特征在于，所述粉末状烟草原料是经过如下处理得到的：将烟草原料去梗后自然发酵、陈化0.5-1年；然后将其浸入30-90℃去离子水中，清洗1-60分钟，脱水干燥后将浸渍液喷洒到烟草原料中，浸渍1-24小时；将浸渍处理后的烟草原料用80-140℃的水蒸气熟化10分钟-2小时，然后在80-120℃条件下干燥至烟草原料水分含量小于5wt％，或者将烟草原料在100-200℃的烘箱/烤箱中熟化5分钟-1小时；最后将熟化处理后的烟草原料粉碎后进行筛分，得60-200目的烟草粉末；所述浸渍液是将甜味剂、酒类、食盐、香味剂中的一种或多种加入去离子水中配制得到的。
- 根据权利要求3所述的口含型无烟气烟草制品，其特征在于，按重量份计，所述口味调节剂包括缓冲剂0.5-20份、0-2份增粘剂、1-15份植物颗粒、0-3份植物提取物、0-10份果汁、0-3份朗姆酒。
- 根据权利要求4所述的口含型无烟气烟草制品，其特征在于，所述缓冲剂包括碳酸钠、碳酸钾、碳酸氢钠、碳酸氢钾、焦磷酸钠、磷酸氢二钾、磷酸氢二钠、磷酸氢钙、磷酸三钾、磷酸三钠、聚偏磷酸钾、柠檬酸钠、柠檬酸钾、葡萄糖酸钠、磷酸氢二铵中的一种或多种的组合，优选为碳酸氢钠、碳酸钠中 的一种或两种；所述增粘剂包括壳聚糖及其衍生物、壳寡糖及其衍生物、海藻酸钠、海藻酸钾、海藻酸铵、海藻酸丙二醇酯、羧甲基淀粉钠、淀粉磷酸酯钠、麦芽糊精、环糊精、微晶纤维素、羧甲基纤维素钠、羟丙基纤维素、甲基纤维素、乙基纤维素、羟丙甲基纤维素、明胶、阿拉伯胶、甲壳素、果胶、海萝胶、黄原胶、桃胶、可溶性大豆多糖、普鲁兰多糖中的一种或多种的组合，优选为麦芽糊精。
- 根据权利要求4所述的口含型无烟气烟草制品，其特征在于，所述植物颗粒包括咖啡粉、椰子粉、蜂花粉、甘草粉、八角粉、月桂粉、茴香粉、桂皮粉、绿茶粉、可可粉、红枣粉、梅子粉、荷叶粉、金合欢粉中的一种或多种的组合，优选为甘草粉、八角粉、椰子粉、蜂花粉中的一种或多种的组合，植物颗粒的粒径为200-3000目。
- 根据权利要求4所述的口含型无烟气烟草制品，其特征在于，所述植物提取物包括金樱子提取物、蓝莓提取物、丁香花蕾酊、罗汉果酊、山楂酊、酒花酊、枣子酊、可可酊、乌梅酊、葫芦巴酊、绿茶酊、红茶酊、咖啡酊、杭白菊油、肉豆蔻油、香柠檬油、黑醋栗净油、布枯叶油、金合欢净油、姜油、茉莉净油、薰衣草油、柠檬油、薄荷油、薄荷脑、甜橙油、橙花油、丁香叶油、罗勒油、广藿香油、万寿菊油、佛手油、咖啡油、天然康酿克油、白兰花油、圆柚油、杭白菊油中的一种或多种的组合，优选为金樱子提取物、蓝莓提取物中的一种或两种。
- 根据权利要求1所述的口含型无烟气烟草制品，其特征在于，所述甜味剂包括蔗糖、果糖、葡萄糖粉、葡萄糖浆、果葡糖浆、饴糖、氢化淀粉水解物、玉米糖浆、枫树糖浆、蜂蜜、甜菊糖苷、罗汉果甜苷、木糖醇、乳糖醇、麦芽糖醇、麦芽糖醇浆、山梨糖醇、山梨糖醇浆、甘露糖、D-甘露糖醇、异麦芽酮糖、异麦芽酮糖醇、异麦芽低聚糖、赤藓糖醇、乳酮糖、棉子糖、大豆低聚糖、低聚乳果糖、低聚木糖、低聚半乳糖、低聚果糖、菊粉低聚糖、乳糖、蛋白糖、甘草粉、甘草酸盐、非洲竹竽甜素、安赛蜜、纽甜、阿斯巴甜、糖精钠、甜蜜素、环己基氨基磺酸钙、三氯蔗糖、阿力甜、蔗糖素、甘草甜素、新橙皮苷二氢查尔酮、仙茅甜蛋白、神秘果甜蛋白、薯芋防己甜素、双甜、L-阿拉伯糖、非洲竹竽甜素、纽甜中的一种或多种的组合，优选为葡萄糖粉、蜂蜜、 罗汉果甜苷、麦芽糖醇、甜菊糖苷、枫树糖浆中的一种或多种的组合；所述清凉剂包括冰片、薄荷醇、椒样薄荷油、亚洲薄荷油、亚洲薄荷素油、胡薄荷油、天然薄荷脑、N-对苯乙腈基薄荷烷基甲酰胺、N-(2-(吡啶-2-基)乙基)薄荷烷基甲酰胺、薄荷内酯中一种或多种的组合，优选为冰片、薄荷醇中的一种或两种；所述保润剂包括丙二醇、丙三醇、水溶性植物多糖、蜂蜜、聚葡萄糖、麦芽糖醇浆、山梨糖醇浆中的一种或多种的组合，优选为丙三醇、丙二醇中的一种或两种。
- 根据权利要求1所述的口含型无烟气烟草制品，其特征在于，其原料按重量份计，包括如下组分：
所述粉末状烟草原料为贵州晒红烟或贵州晒红烟与其他烟草的组合；所述甜味剂为葡萄糖粉、蜂蜜、罗汉果甜苷、麦芽糖醇、甜菊糖苷、枫树糖浆中的一种或多种的组合；所述清凉剂为冰片、薄荷醇中的一种或两种；所述保润剂为丙三醇、丙二醇中的一种或两种；所述口味调节剂包括0.5-20份缓冲剂、0-2份增粘剂、1-15份植物颗粒、0-3份植物提取物、0-10份果汁、0-3份朗姆酒；所述缓冲剂为碳酸氢钠、碳酸钠中的一种或两种，所述增粘剂为麦芽糊精，所述植物颗粒为甘草粉、八角粉、椰子粉、蜂花粉中的一种或多种的组合，所述蜂花粉为破壁松花粉，所述植物提取物为金樱子提取物、蓝莓提取物中的一种或两种，所述果汁为椰子浆。 - 权利要求1-9任一项所述的口含型无烟气烟草制品的制备方法，其特征在于，包括如下步骤：(1)将烟草原料粉碎，筛分为60-200目的烟草粉末，将烟草粉末、甜味剂、口味调节剂、清凉剂、保润剂、水混合在一起，混合均匀；进一步的，所述烟草原料在粉碎前依次经过陈化处理、水洗处理、浸渍处理和熟化处理；(2)包装：将混合均匀的物料造粒成粒径为0.5-2mm颗粒后，按照每袋0.1-1g的规格包装，灭菌处理后二次包装即得。
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